Instant Pot Chicken With Quinoa Pistachios And Apricots Recipes

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INSTANT POT® CHICKEN AND QUINOA SOUP

This hearty and tasty soup is true comfort food. You can adjust the amount of spice to your liking. Using a multi-functional pressure cooker (such as Instant Pot®) and frozen chicken, it's a relatively fast meal, too!

Provided by 3ManCubs

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Rice Soup Recipes

Time 45m

Yield 8

Number Of Ingredients 14



Instant Pot® Chicken and Quinoa Soup image

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add butter. Add onion and garlic to melted butter, stirring until onion begins to soften, 5 to 7 minutes. Add carrots, mushrooms, rice from package, and quinoa. Place frozen chicken on top and add chicken broth, seasoned salt, pepper flakes, parsley, and chili powder. Cancel Saute function.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Remove chicken breasts to a plate and use two forks to shred meat. Return shredded chicken to the pot and season soup with salt and pepper.

Nutrition Facts : Calories 340.6 calories, Carbohydrate 49.6 g, Cholesterol 34 mg, Fat 7.7 g, Fiber 6.6 g, Protein 18.9 g, SaturatedFat 2.5 g, Sodium 1138.2 mg, Sugar 5.6 g

2 tablespoons butter
1 large yellow onion, diced
2 tablespoons minced garlic
4 cups sliced carrots
4 cups sliced fresh mushrooms
14 ounces pre-cooked brown rice (such as Boil-in-Bag®)
2 cups tri-colored quinoa (such as Boil-in-Bag®)
3 frozen skinless, boneless chicken breasts
1 (48 ounce) container chicken broth
½ tablespoon seasoned salt (such as Lawry's®)
½ tablespoon red pepper flakes
½ tablespoon dried parsley
1 teaspoon chili powder
1 pinch salt and ground black pepper to taste

INSTANT POT® CHICKEN TAGINE WITH APRICOTS AND CHICKPEAS

In this dish, the Instant Pot® is used to create a dish reminiscent of a slowly braised stew in a traditional clay tagine. It's a sweet-and-savory, highly flavorful combo that will take you back to your Moroccan trip or inspire you to start planning for that Sahara camel-trek. Chicken is cooked until tender with onions, garlic, turmeric, ginger, and cinnamon. Apricots steep in the broth. Serve with rice or couscous and Greek yogurt.

Provided by Diana71

Categories     World Cuisine Recipes     African     North African     Moroccan

Time 1h

Yield 6

Number Of Ingredients 15



Instant Pot® Chicken Tagine with Apricots and Chickpeas image

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Place olive oil in the hot cooker and fry chicken thighs until browned, 2 to 3 minutes per side. Remove chicken from the inner pot and set aside.
  • Add onion and garlic to the pot, followed by cinnamon, cumin, turmeric, red pepper flakes, and saffron. Cook and stir until onion is soft, about 5 minutes. Press Cancel to leave Saute mode.
  • Place chicken back into the pot on top of onion mixture. Pour in tomatoes and chicken broth. Sprinkle apricots over the top. Season with salt and pepper. Close and lock the lid.
  • Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Stir in chickpeas and mint leaves.

Nutrition Facts : Calories 254.1 calories, Carbohydrate 21.6 g, Cholesterol 48.3 mg, Fat 11 g, Fiber 4.1 g, Protein 16.7 g, SaturatedFat 2.6 g, Sodium 516.5 mg, Sugar 7 g

1 tablespoon olive oil
4 skin-on, bone-in chicken thighs
1 large onion, sliced
3 cloves garlic, minced
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon red pepper flakes
1 pinch saffron
1 (15 ounce) can diced tomatoes
1 cup chicken broth
⅓ cup halved dried apricots
salt and ground black pepper to taste
1 (15 ounce) can chickpeas, rinsed and drained
2 tablespoons chopped fresh mint

INSTANT POT CHICKEN WITH QUINOA, PISTACHIOS AND APRICOTS

This is going to be your new go-to healthy weeknight dinner. Full of protein and fiber, this dish is light, yet very satisfying. The heat of the chile and ginger balance out the sweetness of the apricot, and the pistachios provide a pleasant crunch.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 13



Instant Pot Chicken with Quinoa, Pistachios and Apricots image

Steps:

  • Sprinkle the chicken generously with salt and pepper. Add the oil, garlic, chile, onion, ginger, 1 1/2 teaspoons salt and 1/4 teaspoon pepper to a 6-quart Instant Pot®. Set to saute on high (see Cook's Note), and cook, stirring frequently so the garlic and ginger don't burn, until the vegetables are tender and beginning to brown, about 5 minutes. Add the quinoa, chicken broth and half the rosemary and cover with the glass lid. Let boil for 5 minutes.
  • Carefully place the rack in the pot and lay the chicken on top in an even layer. Sprinkle the remaining rosemary over the top. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high pressure for 1 minute.
  • After the pressure cook cycle is complete, follow the manufacturer's guide for natural release and wait until the natural release cycle is complete, about 5 minutes. Be careful of any remaining steam and unlock and remove the lid. (See Cook's Note.) Transfer the chicken to a plate and let sit uncovered until ready to serve.
  • Set to saute on high and continue to cook the quinoa until all of the liquid has evaporated, about 5 minutes. Remove the insert from the pot and stir in the apricots and pistachios. Serve the chicken over the quinoa and top with the mint, scallions, a squeeze of lemon and a drizzle of olive oil.

4 medium boneless skinless chicken breasts (about 8 ounces each)
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil, plus more for drizzling
3 cloves garlic, finely grated
1 serrano chile, seeded (optional) and chopped
1/2 yellow onion, chopped
1 tablespoon freshly grated ginger (from a 1-inch piece)
2 cups red quinoa, rinsed well and drained
1 3/4 cups low-sodium chicken broth
2 tablespoons fresh rosemary leaves, chopped
1/2 cup chopped dried apricots
1/2 cup shelled, roasted salted pistachios
Fresh mint leaves, chopped scallions (green part only) and lemon wedges, for garnish

20-MINUTE INSTANT POT MEDITERRANEAN QUINOA BOWL WITH FROZEN SPINACH AND TZATZIKI

The flavors of this easy quinoa bowl will take you straight to the Mediterranean, thanks to the homemade tzatziki, crumbled feta, fresh grape tomatoes and squeeze of lemon. Not to mention, the whole dish will be on your dinner table in 20 minutes flat, thanks to the Instant Pot!

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 13



20-Minute Instant Pot Mediterranean Quinoa Bowl with Frozen Spinach and Tzatziki image

Steps:

  • Place the quinoa in a fine-mesh strainer and rinse under cold water until the water runs clear. Transfer to a 6- or 8-quart Instant Pot® multi-cooker. Add the chickpeas, garlic, 1 1/2 cups warm water, 1 1/2 teaspoons salt and several grinds of pepper, making sure the quinoa is fully submerged. Place the frozen spinach on top (it's fine if the spinach is not completely submerged).
  • Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 minute (see Cook's Note). After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 5 minutes, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete (this should take an additional 30 seconds). Being careful of any remaining steam, unlock and remove the lid.
  • While the quinoa is cooking, stir together the yogurt, shredded cucumbers, lemon juice, dill, mint, olive oil, a good pinch of salt and several grinds of pepper in a medium bowl until combined. Add salt and pepper to taste. Set aside until ready to serve.
  • Stir the quinoa mixture until the chickpeas and spinach are evenly distributed throughout. Divide among 4 dinner bowls, top with the grape tomatoes and feta, drizzle with some tzatziki and serve with the lemon wedges.

1 1/2 cups quinoa
One 15-ounce can chickpeas, drained and rinsed
2 cloves garlic, chopped
Kosher salt and freshly ground black pepper
One 10-ounce package frozen chopped spinach
3/4 cup plain Greek yogurt
2 Persian cucumbers, shredded on the large holes of a box grater
1 lemon, half juiced and the other half cut into 4 wedges
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh mint
1 tablespoon olive oil
1 cup grape tomatoes, halved
1/2 cup crumbled feta (2.5 ounces)

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